EGG LEMON SOUP WITH MATZOS
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered in water with aromatic vegetables to create the broth. You can make a very tasty vegetarian version using garlic broth (my favorite) or vegetable broth. I like to add steamed Swiss chard when I stir in the egg-lemon mixture, but you could add another green spring vegetable, like fresh peas, spinach or asparagus. Steam them first until tender and add to the soup just before serving.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the stock to a simmer. Meanwhile, steam the Swiss chard for 2 to 3 minutes above an inch of boiling water, just until tender. Remove from the heat and set aside.
- When the broth comes to a simmer, add the olive oil and the matzos and turn off the heat. Cover and let sit for 15 minutes, until the matzo is very soft.
- In a medium bowl, whisk the egg yolks until creamy. Whisk in the lemon juice.
- Heat the soup over medium-low heat, just to the simmer. Carefully whisk a couple of ladles of the hot soup into the egg yolks. It should not be boiling-- you don't want the egg yolks to curdle. Turn off the heat under the soup and stir in the egg-lemon mixture. Stir in the steamed chard and the parsley. Taste, adjust salt and pepper and serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 1205 milligrams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
786MD CHHOTELAL Mahamad
c.786md@hotmail.co.ukThis soup was a bit too lemony for my taste, but overall it was still a good soup.
Isabella Knudsen
i.knudsen12@gmail.comI'm not a huge fan of egg lemon soup, but this recipe was actually pretty good. The soup was creamy and flavorful, and the matzos added a nice crunch.
BIKASH BC
b_bikash@yahoo.comThis soup is a great way to use up leftover chicken. It's also a good source of protein and vegetables.
Wasim Baloch67
b-w@hotmail.frI love the combination of flavors in this soup. The lemon and dill really brighten up the dish.
JAHID HASAN PALASH Palash
p-j@aol.comThis was my first time making egg lemon soup, and it turned out great! The recipe was easy to follow, and the soup was delicious.
Joe Roman
r.j@gmail.comI've made this soup several times now, and it's always a hit. It's so comforting and delicious.
Victoria Bulus
bulusvictoria80@gmail.comThis soup is amazing! The flavor is out of this world. I will definitely be making this again.
Tahmina Begum
tahmina.begum45@yahoo.comI love this recipe! It's so simple to make, and it always turns out delicious. I especially like adding a bit of fresh dill at the end.
Lionel Bere
b_l@yahoo.comWow! This is the best egg lemon soup I've ever had. The recipe was easy to follow, and the soup turned out perfectly creamy and flavorful.
Anny Sahani33
anny@aol.comThis soup was a total hit with my family! The flavors were perfectly balanced, and the matzos added a nice touch of texture and crunch.